Strawberries n’ Cream Milkshake

*you may have larger ice cube tray molds but these are the measurements I used to fit mine – follow ingredient amounts to achieve the same taste

6 medium strawberries, chopped

6 Tablespoons half + half

7.5 Tablespoons 2% or whole milk + 1/2 cup for blending

4.5Tablespoons whole milk plain yogurt

1 Tablespoons raw honey

1/2 teaspoon vanilla extract

Add the chopped strawberries to 12 ice cube molds.

Add about 1.5 Tablespoons of the yogurt into 3 molds and shake to settle the yogurt.

Add about 1.5 Tablespoons of the half + half to 4 more molds.

Add about 1.5 Tablespoons of milk to 5 molds.

Set flat in the freezer for about 4hrs until frozen.

Empty cubes into a blender along with the vanilla and honey.

Add in 1/4 cup milk [to start] and turn on. Blend until creamy adding more milk if needed. I used 1/2 cup total.

Pour + serve.

Chocolate Coconut Butter Topping

1 Tablespoon coconut butter

1 teaspoon cocoa powder

Melt the coconut butter over low heat and mix in the cocoa powder until smooth.

Drizzle over the milkshake.

Definitely chugged this down as half of my lunch today!

And speaking of lunch, can I mention the quinoa broccoli casserole leftovers?? I’m pretty sure I liked it even more today! I added a drizzle of oil to my cast iron skillet over medium heat, then mashed it down a bit in the pan and cooked for 5-7min, flipping once. It was still incredibly creamy and flavorful but was also crispy from the skillet. Then I added a 2-drippy-egg topping. Making it again this weekend! Okay, I’m done.